Octopus Confit

….I had the thrill of trying a new cooking technique. This is the first time I made octopus confit. The saying that cooking is a science has come true. While I was making it, I only looked at the timer. I was worried about the result but the result was amazing to me. The herbs removed the octopus’ smell and the meat was very tender. I found that octopus confit we ate at a restaurant can be easily made at home, and my grandson ate this very well. Now grandma will make it for you! Confit is deep fat frying whereas barbecue is grilling, low and slow. Confit is most commonly seen with octopus. It makes sense, considering it’s a technique that stems from southwest France as a cooking method. This is good with any meat that has a good deal of connective tissue for tenderizing. It is delicious to eat it by itself, but it is even more delicious to eat it with various vegetables.

Servings: 4

Time: 40 minutes

Ingredients:

1. 500 g lightly boiled octopus, pat dry
2. 2 stems rosemary
3. 3–4 stems fresh thyme
4. 15 peppercorns
5. 3 peperoncini(this is optional)
6. 3 bay leaves
7. 300 ml olive oil

Cooking Instructions:

1. Heat a pot with medium heat and add the octopus, oregano, thyme, peppercorn, bay leaves, and olive oil into the pot.

2. After boiling heat down to low heat to keep heating for 25–30 minutes(flip it upside down and cook).

3. Serve it with vegetables.

For spinach, cannellini beans with octopus:

Ingredients:

1. 1 can cannellini bean, sift the bean with a strainer
2. 100 g spinach
3. 1 Ts fresh lemon juice
4. 100 ml white wine
5. 1 Ts butter
6. salt to taste
7. pepper to taste
8. 2 Ts olive oil(leftover olive oil from octopus confit)
9. 3 octopuses(confit octopus)
10. chives for garnish

Cooking Ingredients:

1. Heat a pan with medium heat and add the leftover olive oil and the octopus to grill them for 2–3 minutes(grill the surface). Set aside.

2. Heat the same pan with medium low heat and add the spinach to stir for 1 minute.

3. Add the bean and white wine into the pan and boil enough alcohol to fly away(flambé for 2–3 minutes).

4. Add the butter and lemon juice into the pot.

5. Sprinkle some salt and pepper into the pan.

6. Serve it with octopus.

You can also view this recipe on instagram.

https://www.instagram.com/p/CYWuMjclMMX/